Some Sundays begin on Saturday, and this was one of them. With a guest at our table, I wanted to make sure they had a hearty, love-filled meal before heading off. It felt right to begin early—giving us space for a leisurely Sunday breakfast, a stroll through the farmer’s market, and even an afternoon walk to burn off Saturday’s scones and the croissant I couldn’t resist bringing home.
Table of Contents
Food has a way of carrying care and generosity, and this week was no exception. A visitor who had found himself without a home was given not just work for the day, but three meals made from the heart. Cooking in moments like these reminds me of why I do what I do—why food matters, beyond the table.
The Menu
My craving was for stewed beans—my mom’s beans, to be exact, the ones that fill the kitchen with that unmistakable aroma of caramelized sugar, softened pumpkin, and herbs melting into tender beans–a favorite this year. I cooked them in the Instant Pot first—so easy—and made a few tweaks along the way: halving the sugar, leaving it out of the boiling stage entirely, and adding just a little extra pumpkin for natural sweetness. A little healthier, a little lighter, but still rich, comforting, and exactly what I needed.
The main dish was stewed chicken, two whole packages, about six pounds in total. This time, I kept the pieces whole for simplicity—no fussing with extra chopping—and added tomato paste in place of fresh tomato. The difference was subtle but lovely, a rounder depth of flavor. Variety, after all, is the spice of life, and in cooking, even the smallest change can feel refreshing.
As always, my husband cut up cucumbers for the table. That’s his non-negotiable—no meal feels complete for him without cucumber slices, just as rice is essential to so many Caribbean plates. A small bowl of cool, crisp cucumber beside a hot, rich stew is one of those simple joys that never disappoints.
I had planned to make macaroni pie, but when I realized I didn’t have enough cheese (and wasn’t in the mood for the extra calories of double cheese and evaporated milk), I decided to lean into nostalgia instead. I made a childhood favorite: macaroni with eggs.
It’s as straightforward and minimalist as it sounds—boil and drain macaroni, toss it in butter, sauté onion until fragrant, then stir everything together with eggs, a little cheese, and yes, a squirt of ketchup. Back in Trinidad, this was the ultimate primary school vacation comfort food. I never cooked it myself as a child—I just stole spoonfuls from the pot when my uncle Seg made it. He never added ketchup, but these days I do. The flavor is creamy, cozy, slightly tangy, and absolutely satisfying. A recipe I’ll be writing down soon, so you can bring it to your own table.
A Farmer’s Market Surprise
After a trip to the farmer’s market on Sunday morning, the menu took an unexpected turn. The stalls were overflowing with fresh broccoli, bok choy, shiitake mushrooms, and glistening Faroe Island salmon. By noon, my cravings had shifted from heavy and hearty to fresh and light.
So, I made a second lunch: crisp-skinned salmon pan-fried in butter, tender broccoli and bok choy steamed until just bright, and shiitake mushrooms sautéed in garlic. The aroma in the kitchen was earthy and savory, with a clean freshness that felt like a reset. It was ready in less than 30 minutes, and it reminded me how simple ingredients, treated with care, can shine without complication.
So there we were—two very different lunches on the table. My husband had the final say: the comfort of stewed chicken and beans with macaroni and cucumbers, or the farmer’s market-inspired salmon with vegetables. Which one would you have chosen?
The Afternoon
After lunch, I wandered around the yard, taking in the greenery, filming little clips for my Instagram stories—where I often share glimpses of daily life and my four-legged best friend, Leo. The air was soft, the light golden, and it was the perfect setting for a walk.
I tried for an afternoon nap, but instead found myself thinking about the many Sunday lunches I’ve yet to write about, the laundry waiting upstairs—especially the sheets I was lying on—and this very post. So I gave up on the nap, tossed the sheets down the stairs, and sat to write while the memories were still fresh.
That was my Sunday. From the smell of caramelized beans to the crackle of salmon skin in the pan, it was a day of flavors, choices, and care. And now, I’m off to edit a reel for Instagram, prep weekday lunches for my husband and daughter, and tidy the house so the week ahead begins smoothly.
This Week’s Menu & Recipes
- Stewed Beans
- Stewed Chicken
- Macaroni with Eggs – Click Here for Recipe !
- Faroe Island Salmon with Vegetables – Quick stovetop recipe (unpublished, but maybe one day!)
- Cucumber Salad – Simply sliced cucumbers, always on our table
I hope you’re enjoying this 52 Weeks of Sunday Lunch series. Sometimes I wonder if anyone’s reading, but I’ll keep writing and cooking regardless. Food is love, memory, comfort, and connection—and that’s worth sharing.
If you made it this far, leave me a note in the comments. I’d love to hear what your Sunday lunch looked like this week—or maybe which of the two menus here you’d have chosen.
Until next week—cook, share, love, and enjoy.
More Sunday Lunches to Explore
If you want to wander back in time through our Sunday lunch archives, here are the recent entries:
- Week 33 – Chickpeas Rice, Lemon Potatoes, Green Beans & Lamb Chops
- Week 34 – Pumpkin with Shrimp, Curry Lamb, Dosti Roti & Paratha
- Week 35 – Curry Stew Chicken, Dhal & Curry Goat – read Week 35 →
You can also visit the full collection on my 52 Weeks of Sunday Lunches page, where every week’s menu has its place.
Thank you for being part of this journey with me—whether you’ve been here since Week 1 or just joined. I love hearing from you: share what was on your table, or suggest something you’d like me to try next. Until next Sunday—cook with love, savor every bite, and enjoy the company around your table.
Did You Love This Sunday Lunch – Leave a Rating and Comment
If you enjoyed this Sunday lunch, please leave a 5-star rating and comment on the respective recipe cards. Your feedback helps others discover these meals and keeps me inspired to keep cooking and sharing.
Questions or Concerns—Write Me!
If you have any questions, concerns, issues, or suggestions about this recipe or any other recipes, please don’t hesitate to leave a comment below or reach out via email at [email protected]. I’d love to hear from you and am here to help make your cooking experience as enjoyable and successful as possible.
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